**Table 1.**

*Chemical composition of the goat milk.*

### *Goat Cheese Quality in North Macedonia DOI: http://dx.doi.org/10.5772/intechopen.84545*

*Goats (Capra) - From Ancient to Modern*

Saanen, Alpine, and their half-bred [6].

dietary and nutritional properties.

With the adoption of the Law on Goat Breeding in 1989, the goat again began to take its place in our livestock breeding. Today's situation of goat is heterogeneous, given the fact that the individual producers preserve 1–2 goats, but there are also those who breeds 20–30 goats, while the organized goat farms have 100 or more heads. It is estimated that in our country, there are under 100,000 goats with a major participation in the domestic Balkan goat and in a smaller proportion the

Accordingly, the milk used for the production of cheese should be of a normal chemical composition in accordance with the rulebook on requirements for the quality of raw milk, quality standards for consumer milk, dairy products and the use of their names, quality and activity of starter cultures, curdling and other specific substances, and the manner of their use, the manner of additional labeling of milk and dairy products, as well as the permitted deviation of weight in relation to the declared [15]. Goat milk is often mixed with the cow or sheep's milk and as such is offered to the dairies so that its nutritional values are not properly valuated. A certain part is processed by farmers in white goat cheese, but due to its specific taste and smell, it consumes a certain number of the population, although it has higher nutritional and therapeutic values compared with other cheeses. Goat breeding has a good perspective, given the good natural conditions, but also because of the fact that goat milk is given greater importance nowadays, especially because of its

The quantities of individual ingredients affect the technological characteristics of the curd, as well as the organoleptics and the quality of the finished product [16]. The physical-chemical characteristics of the used milk for the production of the white-brined goat cheese was 3.44 ± 0.10 g/100 g for protein, 3.00 ± 0.24 g/100 g for fat, 11.99 ± 0.17 g/100 g for total solid, and 4.79 ± 0.09 g/100 g for lactose; the total microbiological counts were 5.49 ± 2.119103 log cfu/mL, and the milk total somatic cell numbers were 85 ± 0.109103 cell/mL [10]. The pH of the milk was 6.60. From the obtained analysis, the raw goat milk fulfill the conditions according to the book of rules for hygienic criteria and milk quality [15, 17]. Given that the composition of milk is highly variable and depends on numerous genetic and paragenetic factors, its comparison shows great differences with the findings of other authors (**Table 1**). Kashkaval, white-brined, and beaten cheese are the three main types of cheeses produced presently in Macedonia. The origin of beaten cheese is from the territory of Mariovo, produced in the past years on the pasture land only from ewe's milk. According to its salty taste and its hard consistency, it is an authentic product with characteristics that is preserved even in usual situations. The production of cheese

**Characteristics Mean ± SD**

Total solids 12.64 ± 1.240 Fat 3.84 ± 0.360 Protein 3.21 ± 0.034 Casein 2.49 ± 0.031 Lactose 4.49 ± 0.077 Ash 0.75 ± 0.027 pH 6.65 ± 0.056

**(n = 30)**

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**Table 1.**

*Adapted from [39]*

*Chemical composition of the goat milk.*

has been carried out since the time of the Ottoman Empire. The "beaten" designation is originated from the one process step of the cheese production where the cheese curd is beaten to ensure proper draining (**Figure 4**) [18, 19].

Cilev et al. [5] investigated the chemical composition of goat milk on three farms during the month of April, and the highest percentage of milk fat is determined in milk from a farm in Kožle (3.85%), and the lowest percentage in milk is from a farm in Ajvatovci (3.50%). In terms of protein content, the highest percentage (3.70%) is determined to a farm in Taor, and the lowest is in the farm in Ajvatovci (3.05%). The content of lactose was highest in the farm in Ajvatovci (4.71%), while the lowest is from a farm in Taor (4.43%). The highest content of fat-free dry matter was found on the farm will be displayed (8.69%), while the lowest farm is Taor (8.26%). The total dry matter in milk was also highest in the farm will be displayed (12.42%) and the lowest farm is Taor (11.85%). In terms of the content of added water, the result charter in April in all three farms was zero, which indicated its full functionality in terms of physical water added.

Brined cheeses are with high salt content, which enables their preservation even in the warm periods of the year. They are produced from sheep, goat, and buffalo milk, as well as from their combinations. During the ripening, changes in the composition and properties of the cheeses are mutually dependent on changes in the brine [20–22].

In the last few years, the increased interest of the goat's milk products on the marketplace and the scientific community is consistent with the general trend and efforts for the production of healthy food, since the goat's milk has been well-known for its beneficial effects on human health [23]. According to statistics in 2011, whitebrined cheeses are consumed in quantities of 7.4 kg per year, followed by 2.2 kg kashkaval cheese and urda (ricotta) with 2.1 kg by member of households [24].

Sulejmani [25] reported that white-brined cheeses have a high salt content that allows them to stay in the warm periods of the year. They are produced from sheep, goats, buffalo milk, and their combinations. In the ripening, changes in the composition and properties of the cheeses are mutually dependent on changes in the brine. Most varieties in this group are stored in closed containers, but some are stored in gas-permeable containers, which affect biochemical changes that occur in the process of ripening and storage.

The milk for beaten cheese manufacture is drained through cheesecloth (not obligatory) and poured into a curdling vessel. The curdling is most often done using enzymatic rennet with the strength of 1:5000 or the rennet chymosin CHY-MAX (2080 imcv/g) at the temperature of the milk of 25–35°C. In the past, for curdling homemade rennet was used obtained from the lamb's stomach. The curdling process lasts 30–50 min. After that the curd is submitted to processing (churning or beating) using a wooden tool. The process of churning (beating) is done in 3 series of 50 strokes (150 strokes in total), and after each series, the curd is left to "rest" for 5–10 min. In this process it may come to separation of a part of the milk fat, in which case the fat is skimmed and removed from the vessel. When the beating process ends, the curdled mass is warmed up by adding warm water to the temperature of 53–90°C, depending on the particular manner of production [27] (**Figure 1**).

Recently consumers are more aware about the relationship between their eating habits and nutritional status. Consequently, they look for foods that are added with natural products rather than synthetic chemical compounds. Currently, they have interest in maintaining good health and an excellent body figure; therefore, they have become more careful in the food they choose to consume, looking for food with a high nutritional value, bioactive compounds, and antioxidant capacity, such as herbs, fruits, and vegetables. This is an opportunity for some local producers to manufacture cheese products with the partial or total replacement of those chemical additives by natural herbal not only because of their antioxidant but also antimicrobial properties (**Figure 2**).

Antioxidant capacities of beaten goat cheeses, of 7 and 20 days ripened cheese (matured cheese), were higher than beaten cheese without plants (Sulejmani and Hayaloglu, unpublished data). Therefore, it could be hypothesized that consumption of matured white cow cheese could notably contribute to the body's antioxidant defense and prevention of diseases related to oxidative stress. However, further research is needed to elucidate the role of herbs in the antimicrobial and anticancer protective functions in human. *Origanum vulgare* is a perennial herbaceous plant, with wood stalk. The stub is usually gray-eyed. The roots are superficial, with a multitude of roots reaching at depths of 3–4 cm, and the plant is easily pulled. The flowers are short-tailed, gathered in a long spike in the midst of strong scent bows. It flourishes from the end of June and continues until the end of August.

**Figure 1.** *Typical beaten cheese production with a mixture of goat milk. After Sulejmani [26].*

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*Goat Cheese Quality in North Macedonia DOI: http://dx.doi.org/10.5772/intechopen.84545*

Red oregano has reddish flowers and a pleasant smell. The flowers are full of nectar and are always frequented by bees. It is aromatic and spicy medicinal plants. The excellent ethereal oil is extracted from this. From 100 kg of dry matter, 2–2.25 kg of ethereal oil is extracted. Oregano on leaves and flowers contains etheric oils in various quantities consisting of a series of special value components. Essential oil (maximum 4%) may contain variable amounts of phenol, carvacrol, and timol. In addition, there are variants of monoterpenes, hydrocarbons (limonene, terpene, ocimene, caryophyllene, β-bisabolene, and ρ-cymene) as well as alcoholic monoterpene (linalool 4-terpineol). It has important properties, as antioxidants, antibacterial, antifungal, and anti-inflammatory and, recently, as anticancer. Oregano possesses powerful properties like antioxidants comparable to those of ascorbic acid and vitamin E. Carvacrols, thymol, and rosemary acids are the main components of essential oil. Known as a food supplements, carvacrol is a

The influence of different heat treatments on goat milk was studied in detail [16]. Multiple analyses confirmed that the heat treatment of goat milk delays the initial coagulation and syneresis, and it improves the retention of dry matter, fat, and proteins. Therefore, on the basis of this finding, technological approaches of white-brined cheese were developed (**Figure 3**). The characteristic ability of goat milk proteins to retain water; the specific structure and the rheological properties of the cheese curd enable optimal regulation of the fermentation process of cheese and its salting. Traditionally, this type of cheese has been produced by local farmers on a small scale for decades using raw milk, and traditional techniques handed down from generation to generation using only elementary equipment. Instead of using a commercial starter culture, artisan cheese makers relies on the indigenous natural present microorganisms in the raw non-pasteurized milk and adventitious contami-

nants from the soil, equipment, surfaces, and the environment in general.

both cheeses were ripened in brine (15% w/v at 4°C) for 120 days.

compared with pasteurized milk (GP) (*P <* 0.05).

Sulejmani and Hayaloglu [18] investigated the use of raw and pasteurized goat milk in the production of Macedonian white cheese. Milk was collected from a certified organic farm from a Saanen goat's herd of a Novacani village (Veles, Macedonia). Two batches of cheeses from pasteurized (80°C for 2 min) (GP) and raw (GR) goat milk were produced traditionally using artisanal protocols. Goat milk coagulation was attained with commercial enzyme (1 g/100 per L milk) with a stated power of coagulating from 2235 IMCU/g (Chr. Hansen, Powder Extract CHY-MAX, Hørsholm, Denmark). The milk was coagulated at 32°C for 45 and 120 min for GR and GP cheeses, respectively. The coagulum was cut to medium-size (1–2 cm) grains. After whey removal by pressing, cheeses with block form weighing 0.5–1.0 kg were pressed for 4 and 8 h for GR or GP cheeses, respectively. At last,

The chemical composition of white-brined goat cheese made from pasteurized (GP) or raw (GR) milk at the first day was as follows: pH, 5.25 and 6.27; fat-in-dry matter, 37.86% (w/w) and 43.36% (w/w); dry matter, 32.60% (w/ w) and 33.00% (w/w); fat, 12.38% (w/w) and 14.25% (w/ w); and salt, 2.02% (w/w) and 2.73% (w/w), respectively. The use of pasteurization significantly affected the total solid, fat, moisture, and fat-in-dry matter contents of the cheeses (P < 0.05). The white cheese chemical composition was in compliance with the official bulletin [15]. Higher cheese pH levels were found in the cheeses made from raw milk (GR)

The values of WSN and 12% TCA-SN (expressed as percentage of TN) of both

white goat cheeses are presented in **Tables 2** and **3**. The quantity of WSN and TCA-SN in the cheeses increased during ripening (until 60 days); however, after that, the increase was not intense during the end of ripening. After 60 days of ripening, GR cheeses had higher quantity of WSN than GP cheeses; also the highest

potent and bacteriostatic useful against mold and bacteria.

**Figure 2.** *Beaten goat milk cheese with Origanum vulgare.*

### *Goat Cheese Quality in North Macedonia DOI: http://dx.doi.org/10.5772/intechopen.84545*

*Goats (Capra) - From Ancient to Modern*

but also antimicrobial properties (**Figure 2**).

those chemical additives by natural herbal not only because of their antioxidant

It flourishes from the end of June and continues until the end of August.

*Typical beaten cheese production with a mixture of goat milk. After Sulejmani [26].*

Antioxidant capacities of beaten goat cheeses, of 7 and 20 days ripened cheese (matured cheese), were higher than beaten cheese without plants (Sulejmani and Hayaloglu, unpublished data). Therefore, it could be hypothesized that consumption of matured white cow cheese could notably contribute to the body's antioxidant defense and prevention of diseases related to oxidative stress. However, further research is needed to elucidate the role of herbs in the antimicrobial and anticancer protective functions in human. *Origanum vulgare* is a perennial herbaceous plant, with wood stalk. The stub is usually gray-eyed. The roots are superficial, with a multitude of roots reaching at depths of 3–4 cm, and the plant is easily pulled. The flowers are short-tailed, gathered in a long spike in the midst of strong scent bows.

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**Figure 2.**

*Beaten goat milk cheese with Origanum vulgare.*

**Figure 1.**

Red oregano has reddish flowers and a pleasant smell. The flowers are full of nectar and are always frequented by bees. It is aromatic and spicy medicinal plants. The excellent ethereal oil is extracted from this. From 100 kg of dry matter, 2–2.25 kg of ethereal oil is extracted. Oregano on leaves and flowers contains etheric oils in various quantities consisting of a series of special value components. Essential oil (maximum 4%) may contain variable amounts of phenol, carvacrol, and timol. In addition, there are variants of monoterpenes, hydrocarbons (limonene, terpene, ocimene, caryophyllene, β-bisabolene, and ρ-cymene) as well as alcoholic monoterpene (linalool 4-terpineol). It has important properties, as antioxidants, antibacterial, antifungal, and anti-inflammatory and, recently, as anticancer. Oregano possesses powerful properties like antioxidants comparable to those of ascorbic acid and vitamin E. Carvacrols, thymol, and rosemary acids are the main components of essential oil. Known as a food supplements, carvacrol is a potent and bacteriostatic useful against mold and bacteria.

The influence of different heat treatments on goat milk was studied in detail [16]. Multiple analyses confirmed that the heat treatment of goat milk delays the initial coagulation and syneresis, and it improves the retention of dry matter, fat, and proteins. Therefore, on the basis of this finding, technological approaches of white-brined cheese were developed (**Figure 3**). The characteristic ability of goat milk proteins to retain water; the specific structure and the rheological properties of the cheese curd enable optimal regulation of the fermentation process of cheese and its salting. Traditionally, this type of cheese has been produced by local farmers on a small scale for decades using raw milk, and traditional techniques handed down from generation to generation using only elementary equipment. Instead of using a commercial starter culture, artisan cheese makers relies on the indigenous natural present microorganisms in the raw non-pasteurized milk and adventitious contaminants from the soil, equipment, surfaces, and the environment in general.

Sulejmani and Hayaloglu [18] investigated the use of raw and pasteurized goat milk in the production of Macedonian white cheese. Milk was collected from a certified organic farm from a Saanen goat's herd of a Novacani village (Veles, Macedonia). Two batches of cheeses from pasteurized (80°C for 2 min) (GP) and raw (GR) goat milk were produced traditionally using artisanal protocols. Goat milk coagulation was attained with commercial enzyme (1 g/100 per L milk) with a stated power of coagulating from 2235 IMCU/g (Chr. Hansen, Powder Extract CHY-MAX, Hørsholm, Denmark). The milk was coagulated at 32°C for 45 and 120 min for GR and GP cheeses, respectively. The coagulum was cut to medium-size (1–2 cm) grains. After whey removal by pressing, cheeses with block form weighing 0.5–1.0 kg were pressed for 4 and 8 h for GR or GP cheeses, respectively. At last, both cheeses were ripened in brine (15% w/v at 4°C) for 120 days.

The chemical composition of white-brined goat cheese made from pasteurized (GP) or raw (GR) milk at the first day was as follows: pH, 5.25 and 6.27; fat-in-dry matter, 37.86% (w/w) and 43.36% (w/w); dry matter, 32.60% (w/ w) and 33.00% (w/w); fat, 12.38% (w/w) and 14.25% (w/ w); and salt, 2.02% (w/w) and 2.73% (w/w), respectively. The use of pasteurization significantly affected the total solid, fat, moisture, and fat-in-dry matter contents of the cheeses (P < 0.05). The white cheese chemical composition was in compliance with the official bulletin [15]. Higher cheese pH levels were found in the cheeses made from raw milk (GR) compared with pasteurized milk (GP) (*P <* 0.05).

The values of WSN and 12% TCA-SN (expressed as percentage of TN) of both white goat cheeses are presented in **Tables 2** and **3**. The quantity of WSN and TCA-SN in the cheeses increased during ripening (until 60 days); however, after that, the increase was not intense during the end of ripening. After 60 days of ripening, GR cheeses had higher quantity of WSN than GP cheeses; also the highest

### **Figure 3.**

*Schematic illustration of white-brined cheese making [16].*

TCA values were recorded at day 60 of ripening and then declined again. However, the quantities of WSN were higher in GR cheeses than in GP cheeses (*P* < 0.05). Higher and similar quantities of TCA-SN and WSN at 60 days of ripening were found in Teleme white-brined goat cheese, respectively [28].

**119**

**Figure 4.**

*combination [26].*

Most brine cheeses are dry-salted and are ripened and stored in brine, and the salting method is the basic difference in terms of varieties of cheeses. Traditionally,

*Schematic illustration of industrial (1) and traditional (2) beaten cheese production using goat/ewes milk* 

they are produced from sheep, cow, goat, or mixed raw milk [29, 30].

*Goat Cheese Quality in North Macedonia DOI: http://dx.doi.org/10.5772/intechopen.84545* *Goats (Capra) - From Ancient to Modern*

**118**

**Figure 3.**

TCA values were recorded at day 60 of ripening and then declined again. However, the quantities of WSN were higher in GR cheeses than in GP cheeses (*P* < 0.05). Higher and similar quantities of TCA-SN and WSN at 60 days of ripening were

found in Teleme white-brined goat cheese, respectively [28].

*Schematic illustration of white-brined cheese making [16].*

### **Figure 4.**

*Schematic illustration of industrial (1) and traditional (2) beaten cheese production using goat/ewes milk combination [26].*

Most brine cheeses are dry-salted and are ripened and stored in brine, and the salting method is the basic difference in terms of varieties of cheeses. Traditionally, they are produced from sheep, cow, goat, or mixed raw milk [29, 30].


*SD, standard deviation; TFAA, total free amino acid; DM, dry matter; WSN, water-soluble nitrogen. TN, total nitrogen; TCA, 12% trichloroacetic acid-soluble nitrogen. a, dMeans ± SD within a row and A–BMeans ± SD within a column with no common superscript capital letters differ (P < 0.05), respectively. Adapted from Sulejmani and Hayalogu [18]*

### **Table 2.**

*Chemical parameters during ripening in raw (GR) and pasteurized (GP) white-brined goat cheeses.*


### **Table 3.**

*Physical-chemical parameters of mixed goat/ewes milk cheese from different geographical locations.*

At the beginning the ripening of white-brined goat cheese, as1-CN (f24–199) and c2-casein were produced, indicating high activity of chymosin and plasmin. However, it can be seen that b-casein reduction rate was smaller than as1-casein that of during ripening (**Figure 5**). After 60 days of ripening in the GR cheeses, the band corresponding to as1-I-casein (as1-CN f102–191) was present in all electrophoretograms of the samples, as a result of hydrolysis of as1- casein. A reduction of as1- and b-casein was obviously faster in the GR cheeses than in the GP cheeses, probably due to the native microorganisms and indigenous milk enzymes. Significantly inactivated indigenous and milk proteinases indicates on great impact that had pasteurization [30].

As it is obviously shown in **Figure 5**, the hydrolysis of as1-casein was faster in the GR cheeses during ripening obviously as a result of the higher activity of

**121**

of the milk heat.

**Figure 5.**

*and Sons) [10].*

(**Figure 6**).

by a weaker breakdown of paracasein.

*Goat Cheese Quality in North Macedonia DOI: http://dx.doi.org/10.5772/intechopen.84545*

indigenous proteinases in the curd, which is exactly associated with the heat degree

*(Left) Urea-PAGE of the water-insoluble fractions of white goat milk cheeses made using raw (GR) or pasteurized (GP) method during 120 days of ripening (right) (with permission from John Wiley* 

Some differences were observed during ripening for the fractions of peptides, which were eluted in the GR cheeses at higher quantity at the end of ripening than the beginning of ripening. Common peaks were evident in the 30 and 60 days of ripening in all of the chromatograms, with an increase in concentration of peptides during ripening, which were mainly eluted between the 56th and 76th min. In the chromatogram, between 64 and 74 min, the peak heights in the cheeses were generally much higher than in other cheese samples until the 120th day of ripening

The analysis of free amino acids in white-brined goat cheese confirmed the presence of all amino acids except tyrosine (**Table 4**). The quantity of free amino acids is low because of particular process of fermentation. Due to the high concentration of salt and low ripening temperature of white brine, the participation of thermophilic lactic acid bacteria in ripening is minimal, and this cheese is defined

The volatile components of white-brined goat cheeses have not previously been studied. They consisted of 12 acids, 14 esters, 6 ketones, 3 alcohols, 4 terpenes, and 6 miscellaneous compounds (**Table 2**). Acids, alcohols, and ketones constituted the principal chemical groups during ripening (mean volatile concentration of 51, 16, and 12% w/w of total compounds, respectively). The raw goat milk (GR) cheeses were by a higher quantity (78%) of total volatile compounds than the pasteurized goat milk (GP) cheeses, during ripening. Compared with day 1, a significant decrease in the total quantity of volatile compounds (except ketones and alcohols) was found after 120 days of ripening. Carboxylic acids are the principal volatile
